Pulsed electric field treatment to improve the phenolic compound extraction from Graciano, Tempranillo and Grenache grape varieties during two vintages

Innovative Food Science and Emerging Technologies

Volumn 28, Issue , 2015, Pages 31-39

  López Giral, Noelia ^a   González Arenzana, Lucía ^b   González Ferrero, Carolina ^a   López, Rosa ^b   Santamaría, Pilar ^b   López Alfaro, Isabel ^b   Garde Cerdán, Teresa ^b  

^a CNTA Centro Nacional de Tecnología y Seguridad Alimentaria   (Spain)

^b UNIVERSITY OF LA RIOJA   (Spain)

Author keywords

Anthocyanins; Colour parameters; Grape; Must; Non thermal technology; PEF; Phenolic compounds

Indexed keywords

ELECTRIC FIELDS; EXTRACTION; PHENOLS;

COLOUR PARAMETERS; GRAPE; MUST; NON-THERMAL TECHNOLOGY; PHENOLIC COMPOUNDS;

ANTHOCYANINS;

VITACEAE;

EID: 84924577777     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2015.01.003     Document Type: Article

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